Lausanne, Switzerland in Spring: Alpine Milk & Mountain Wines

A spring journey to the heart of Switzerland’s dairy culture, where fresh milk, alpine cheeses, and understated wines define the season.

Spring in Lausanne, Switzerland is agricultural before it is aesthetic. Snow melts, animals return to pasture, and milk changes — becoming brighter, fresher, and more expressive. Cheese here is not a luxury product; it is the result of landscape, season, and time.

This class explores Switzerland at the source: raw milk cheeses shaped by alpine traditions, restrained accompaniments, and wines from nearby vineyards that favor lift and clarity over power. We’ll talk about how seasonality affects milk, why spring cheeses taste different from winter ones, and how Swiss wines quietly excel at the table.

Expect precision, balance, and a deeper understanding of cheese as a living product.

Each Global Spring Series class includes:

• A guided wine flight;
• Four paired small bites featuring regional cheeses, accoutrements, and familiar spring snacks;
• A rich, educational tour of the city’s culinary traditions led through immersive storytelling from our Wedgewood cheese and wine experts;
• A take-home guide that blends recipes, cultural context, and historical influences; and
• Access to limited and seasonal wine and cheese selections curated specifically for that spring destination.